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Enological Repercussions of Non-Saccharomyces Species 2.0
The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.
Vinegars of the World
Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, wh...
Modern Technologies and Their Influence in Fermentation Quality
During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.
Planning and Managing Smaller Events
Planning and Managing Smaller Events: Downsizing the Urban Spectacle explores the role of smaller scale events in contributing to the renewal and development of urban societies. This book adopts a case study approach to examine a diverse range of events taking place in towns and cities in Europe, Asia and North America. This volume begins by defining and classifying these kinds of events and then verifying if and how they can provide opportunities for cities and towns without the disadvantages of world-famous large events. It concludes by discussing the growing regional scale of urban phenomena and their transition in post-metropolitan spaces. Planning and Managing Smaller Events: Downsizing the Urban Spectacle will be of interest to government officials and policy makers involved in economic development, urban planning, parks, arts/culture as well as students and researchers interested in urbanism, event management, tourism and recreation.
Advances in Grape and Wine Biotechnology
Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.
Yeasts in Food and Beverages
As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiolog...
Multiple Myeloma and Other Plasma Cell Neoplasms
This book is a comprehensive source of up-to-date information on plasma cell neoplasms. Key features include the provision of new criteria for the diagnosis of symptomatic multiple myeloma requiring treatment and the description of novel therapies for myeloma and other plasma cell neoplasms that have only very recently been licensed by the U.S. Food and Drug Administration. Examples include lenalidomide as first-line therapy, panobinostat in combination with bortezomib plus dexamethasone for relapsed/refractory myeloma, ibrutinib for Waldenström’s macroglobulinemia, and new therapeutic regimens for systemic amyloidosis and POEMS syndrome. Information is also provided on drug combinations that have shown encouraging results and are very near to approval. Other important aspects covered in the book are the role of different imaging modalities in workup and the significance of newly acquired data relating to prognosis and minimal residual disease. Readers will find Multiple Myeloma and Other Plasma Cell Neoplasms to be a rich source of knowledge that will be invaluable in improving patient management.
The Life of the Bee
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Wine Microbiology and Biotechnology
Wine Microbiology and Biotechnology presents developments in fermentation technology, enzyme technology, and technologies for the genetic engineering of microorganisms in a single volume. The book emphasizes the diversity of microorganisms associated with the winemaking process, and broadens the discussion of winemaking to include more modern concepts of biotechnology and molecular biology. In each chapter, recognized authorities in their field link the scientific fundamentals of microbiology, biochemistry, and biotechnology to the practical aspects of wine production and quality. They also provide relevant historical background and offer directions for future research.
